tag:blogger.com,1999:blog-28944172370240337832024-03-13T21:36:55.464-07:00The Daily ForkCoryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2894417237024033783.post-14140282602944781622012-03-05T10:28:00.001-08:002012-03-05T10:28:47.385-08:00Cookie Dough Cheesecake Bars!<div style="text-align: left;">I found this recipe on Pinterest (of course!) and I knew that I just had to try it out. You can find the original recipe post at <a href="http://brandysbaking.blogspot.com/2011/06/chocolate-chip-cookie-dough-cheesecake.html">Brandy's Baking</a>. It looks like she has some really great recipes, so you might want to check out her site. Here's my version: </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuUaIFUM89q_BOav7hCu31dqSn9EfahwitrGPdtavTJGFNWgBs6MBFFKzr84J5JrH7Pt-RctGxEM7lG-3wfR7iIgIOQ4LAg-lNHBu8zHwyDaTOrsB1R3JmenLfN8WB1-Wxr0WNeM7gdA/s1600/CookieDoughCheesecakeBars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuUaIFUM89q_BOav7hCu31dqSn9EfahwitrGPdtavTJGFNWgBs6MBFFKzr84J5JrH7Pt-RctGxEM7lG-3wfR7iIgIOQ4LAg-lNHBu8zHwyDaTOrsB1R3JmenLfN8WB1-Wxr0WNeM7gdA/s640/CookieDoughCheesecakeBars.JPG" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I also did the step-by-step for you!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS_VyRn5fosUGWHhwtWqPZszvq-w4mTRQbkpmqMsbo0ufKLDFHM3hYJE16wXVT_gafpzbZyXVB4cOiUnN2OEqCxviSwr3YZ5TpjdEaHRPTA7yoHJVQXUrdv0uGyfcNbP0j-qaCk4JoBQ/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS_VyRn5fosUGWHhwtWqPZszvq-w4mTRQbkpmqMsbo0ufKLDFHM3hYJE16wXVT_gafpzbZyXVB4cOiUnN2OEqCxviSwr3YZ5TpjdEaHRPTA7yoHJVQXUrdv0uGyfcNbP0j-qaCk4JoBQ/s640/DSC_0025.JPG" width="640" /></a></div><div style="text-align: center;">Take about 1 cup of graham crackers crumbs (either put graham crackers in a food processor or buy the ready to go crumbs...fabulous invention!) and 5 tablespoons of melted butter and combine. Push into the bottom of a parchment lined 8x8 baking dish. Bake in a preheated 325* degree oven for 6 minutes. Let cool on a wire rack while you prepare the toppings.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKXgemiLqfQd4tpvDwCdy1WyrEanHI4_KJZMgRVYg0s7FR8A5G47xgZr2jdScXsKDU4k4lBPmLUoUKGjgThixcTxA8DEWyehOrhhPmfY9X3fcRJkhIu-iycoCCR83WQY_4yGP2RTC2vc/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKXgemiLqfQd4tpvDwCdy1WyrEanHI4_KJZMgRVYg0s7FR8A5G47xgZr2jdScXsKDU4k4lBPmLUoUKGjgThixcTxA8DEWyehOrhhPmfY9X3fcRJkhIu-iycoCCR83WQY_4yGP2RTC2vc/s640/DSC_0028.JPG" width="640" /></a></div><div style="text-align: center;">In a bowl, combine 5 tablespoon of room temperature unsalted butter, 1/3 cup brown sugar, 3 tablespoons sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Beat with a stand or electric mixer until smooth and creamy. Mix in 3/4 cup flour until combined and them 2/3 cup chocolate chips. Set aside. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT9DDSOecV8furfqj4UYMyZ5GZxVr7KSI5dmOyHIgNhiX5tNz_2PjZD_YkWL2CdVhTFkjtuOjNWsYuS4tiKD915V6iWB7hvjZKSONXT8CsxdA6jtP68SYWTOXmicwhFIxXxGfyhxbSmg/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT9DDSOecV8furfqj4UYMyZ5GZxVr7KSI5dmOyHIgNhiX5tNz_2PjZD_YkWL2CdVhTFkjtuOjNWsYuS4tiKD915V6iWB7hvjZKSONXT8CsxdA6jtP68SYWTOXmicwhFIxXxGfyhxbSmg/s640/DSC_0039.JPG" width="640" /></a></div><div style="text-align: center;">For the cheesecake, put 10 ounces of room temperature cream cheese and 1/4 cup sugar in a bowl and mix until smooth and fluffy. Mix in 1 egg and 1 teaspoon vanilla extract until combined. Pour the cheesecake mixture on top of the graham cracker crust. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9SWbbkVSuiMMZeHpC9-QO91V80zGd5tfs6QO8OIBGKytDPrtGEKOh0fjpwU4b4bvJ9tIDenLcoo_qDMeX4QbTPgVZwrHVTUFoeQWP-zg1bVO_5XPrtS36fAt6wyKJVf5iQd9Kvj1GU8/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9SWbbkVSuiMMZeHpC9-QO91V80zGd5tfs6QO8OIBGKytDPrtGEKOh0fjpwU4b4bvJ9tIDenLcoo_qDMeX4QbTPgVZwrHVTUFoeQWP-zg1bVO_5XPrtS36fAt6wyKJVf5iQd9Kvj1GU8/s640/DSC_0041.JPG" width="640" /></a></div><div style="text-align: center;">Crumble the cookie dough on top of the cheesecake. Make sure you use all of the cookie dough. Bake in the 325* oven for about 30 minutes. Cool on a wire rack and then transfer to the refrigerator for a few hours to harden. Take the parchment out of the pan and cut into bars. YUMMY!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Cookie Dough Cheesecake Bars</b></div><div style="text-align: left;"><i><b>Ingredients:</b></i></div><div style="text-align: left;"><i>For the crust-</i></div><div style="text-align: left;">1 cup graham cracker crumbs</div><div style="text-align: left;">5 tablespoon of melted butter</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>For the cookie dough-</i><i> </i><i><b> </b></i></div><div style="text-align: left;">5 tablespoons unsalted butter, room temperature<br />
1/3 cup packed light brown sugar<br />
3 tablespoons granulated sugar<br />
1/4 teaspoon salt<br />
1 teaspoon pure vanilla extract<br />
3/4 cup flour<br />
2/3 cup chocolate chips</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
<b> </b><i>For the cheesecake-</i></div><div style="text-align: left;">10 oz. cream cheese, room temerature</div><div style="text-align: left;">1/4 cup sugar</div><div style="text-align: left;">1 large egg, room temperature</div><div style="text-align: left;">1 tsp. pure vanilla extract</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b>Procedure:</b></i></div><div style="text-align: left;">* Preheat the oven to 325*</div><div style="text-align: left;">* Line a 8x8 baking dish with parchment paper, letting the sides overhang the pan. <i><b></b></i></div><div style="text-align: left;"><i><b><br />
</b></i></div><div style="text-align: left;"><i>For the crust-</i></div><div style="text-align: left;">* Combine the melted butter and graham cracker crumbs. Press into the bottom of a parchment lined 8x8 baking dish. </div><div style="text-align: left;">* Bake for 6 minutes. Remove from the oven and let cool on a wire rack while you prepare the toppings.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><i>For the cookie dough-</i></div><div style="text-align: left;">* Combine the butter, sugars, salt, and vanilla. Beat with an electric or stand mixer until smooth, about one minute.</div><div style="text-align: left;">* Add the flour until just combined and then the chocolate chips.</div><div style="text-align: left;">* Set aside.</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
<i>For the cheesecake-</i></div><div style="text-align: left;">* Combine the cream cheese and sugar and mix with an electric or stand mixer until smooth and fluffy.</div><div style="text-align: left;">* Add the egg and vanilla and mix until combined.</div><div style="text-align: left;">* Pour the cheesecake over the top of the prepared crust.</div><div style="text-align: left;">* Crumble the cookie dough over the cheesecake. Make sure you use all of the dough.</div><div style="text-align: left;">* Bake in the 325* oven for about 30 minutes.</div><div style="text-align: left;">* Cool on a wire rack. Transfer the pan to the refrigerator and chill for a few hours.</div><div style="text-align: left;">* Take the parchment out of the pan and cut into bars.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">ENJOY!</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-26089525418856289432012-03-01T13:31:00.005-08:002012-03-01T13:39:59.585-08:00Pesto Bacon Pasta Bake!<div style="text-align: left;">I found this recipe on <a href="http://budgetbytes.blogspot.com/2009/11/bacon-pesto-pasta-bake-854-recipe-107.html">Budget Bytes</a>. This is a great site for planning meals on a budget. They break down the cost of each meal by ingredient and serving...pretty awesome! Check them out! I definitely plan on using some more of their recipes after this one was a hit. If you love pesto and BACON, like I do, you're bound to like this recipe.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfXfyoNubM5I1kjlSwOShIsN8_ykgJG19-55hLOo9XqNdBbIMGnDypBVJjrtK6lLAskvvkStLvrkO9PRJ_-Bs2LcUTQzrXyxpzNAmcw5JRtyuzrnOYeQwSohire79nTvYbbxtNHhGSfo/s1600/Pesto+Bacon+Pasta+Bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfXfyoNubM5I1kjlSwOShIsN8_ykgJG19-55hLOo9XqNdBbIMGnDypBVJjrtK6lLAskvvkStLvrkO9PRJ_-Bs2LcUTQzrXyxpzNAmcw5JRtyuzrnOYeQwSohire79nTvYbbxtNHhGSfo/s640/Pesto+Bacon+Pasta+Bake.JPG" width="640" /></a></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fthedailyfork.blogspot.com%2F2012%2F03%2Fpesto-bacon-pasta-bake.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-cr3wwF1jyRM%2FT0_o4n63kbI%2FAAAAAAAAAiQ%2FqVlnBeZqSLE%2Fs640%2FPesto%2BBacon%2BPasta%2BBake.JPG&description=Pesto%20Bacon%20Pasta%20Bake">Pin It</a><br />
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<div style="text-align: center;"><b>Pesto Bacon Pasta Bake</b></div><div style="text-align: left;"><b><i>Ingredients:</i></b></div><div style="text-align: left;">1 box whole wheat penne pasta<b><i> </i></b><b> </b></div><div style="text-align: left;">14 ounces basil pesto</div><div style="text-align: left;">1 pint grape or cherry tomatoes, halved</div><div style="text-align: left;">1 cup bacon, cooked and crumbled</div><div style="text-align: left;">2 cups mozzarella cheese, shredded</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b>Procedure:</b></i></div><div style="text-align: left;">* Heat the oven to 350*. Spray a large baking dish with cooking spray. <i><b><br />
</b></i></div><div style="text-align: left;">* Cook the whole wheat penne until it is al dente, drain and then return to the pot. Set aside.</div><div style="text-align: left;">* While the pasta is cooking, half the tomatoes and cook the bacon. Drain the bacon on a paper towel to remove excess grease. Crumble the bacon into bite sized pieces.</div><div style="text-align: left;">* To the cooked pasta, add the pesto, tomatoes, bacon, and 1 cup of the mozzarella cheese. Stir to completely combine.</div><div style="text-align: left;">* Add the pasta to the prepared baking dish and top with the remaining 1 cup of the mozzarella cheese.</div><div style="text-align: left;">* Bake for about 20 minutes, or until the cheese is gooey and melted.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>ENJOY!</b></div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com1tag:blogger.com,1999:blog-2894417237024033783.post-86976596154876513782012-02-03T19:21:00.000-08:002012-02-03T20:51:02.495-08:00Salted Dulce de Leche Cheesecake!I had the idea for this recipe when my husband brought home a box of the new Dulce de Leche Cheerios. Up until that moment, I didn't even know they existed, but they do, and let me tell you...once you have dulce de leche Cheerios, no other Cheerio will do. Just ask my thirteen month old son. I started thinking about all of the great recipes these round little gems of goodness could become, and of course, cheesecake was at the top of the list. So here it is...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gx4Uh4uJuruCELPt_d2rZ1cY6L8RyGIonTnLUpOuBtYdpd_Pd09TkNfuHaGqnSq3OZrl56mwQfKTuBIK7OPm64Mqn0M4hrG_0k9ouGrCRRdNIGX-digBmn4TRbSU5kJP5hlKby0rfPA/s1600/Dulce+de+Leche+Cheesecake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gx4Uh4uJuruCELPt_d2rZ1cY6L8RyGIonTnLUpOuBtYdpd_Pd09TkNfuHaGqnSq3OZrl56mwQfKTuBIK7OPm64Mqn0M4hrG_0k9ouGrCRRdNIGX-digBmn4TRbSU5kJP5hlKby0rfPA/s640/Dulce+de+Leche+Cheesecake.JPG" width="640" /></a></td></tr>
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</tbody></table><div style="text-align: left;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fthedailyfork.blogspot.com%2F2012%2F02%2Fdulce-de-leche-cheesecake.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-zDJU_N-mS4U%2FTyxbM4A6mYI%2FAAAAAAAAAf4%2FGDjK0b1vhJw%2Fs640%2FDulce%2Bde%2BLeche%2BCheesecake.JPG&description=Salted%20Dulce%20de%20Leche%20Cheerio%20Cheesecake%21">Pin It</a><br />
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Here is the step-by-step (and believe me, it's WAY easier than it should be):</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC6dod9Qs9KDyh2Y12jEI8GVi1ebuPlXXeY5ZNxRvH_zSNoPWE0o-JDGgv5hlGjrQ8vqO6nUKjhvQQ9lWx2PgUWipDfHsPpeWu-qZX0I49MQjngn-0Q6o9ZC4Fsvp22sBifchRSgT8i8/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC6dod9Qs9KDyh2Y12jEI8GVi1ebuPlXXeY5ZNxRvH_zSNoPWE0o-JDGgv5hlGjrQ8vqO6nUKjhvQQ9lWx2PgUWipDfHsPpeWu-qZX0I49MQjngn-0Q6o9ZC4Fsvp22sBifchRSgT8i8/s640/DSC_0006.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbdFPZ_FUkEpH163pCunLf0BNxS4vXLBkzPXZoyjpDoY_rzjCVeHicykw2iFgaZZvcPOpJ3jlBz2yxCLUi-1CgvKUs04A3AzQi8cuozHLq_iJN7SjDgtrdK_-YcBB6Gr4VbWH-b7FAcY/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbdFPZ_FUkEpH163pCunLf0BNxS4vXLBkzPXZoyjpDoY_rzjCVeHicykw2iFgaZZvcPOpJ3jlBz2yxCLUi-1CgvKUs04A3AzQi8cuozHLq_iJN7SjDgtrdK_-YcBB6Gr4VbWH-b7FAcY/s640/DSC_0009.JPG" width="640" /></a></div><div style="text-align: center;">If you can't find Dulce de Leche Cheerios, you can use graham crackers...no biggie. Anyway, crush about 1 1/2 cups of Cheerios in the food processor until fine. In a separate bowl, add 6 tablespoons of butter until coated.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzbfG3miGy1JeS6QCwzoU3ePklVA6gPmeJcXBzaOS3ENWAaUUqusgRy7hMPak2Sizx0JVmGf87mhU8IDO77XsVGOBrreSiY1C7F-4ZS4YtUBTQJXopT8gP3HKXAd2ZKozEY3IFEZVVQo/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzbfG3miGy1JeS6QCwzoU3ePklVA6gPmeJcXBzaOS3ENWAaUUqusgRy7hMPak2Sizx0JVmGf87mhU8IDO77XsVGOBrreSiY1C7F-4ZS4YtUBTQJXopT8gP3HKXAd2ZKozEY3IFEZVVQo/s640/DSC_0015.JPG" width="640" /></a></div><div style="text-align: center;">Push the Cheerios into the bottom and a little up the sides of a springform pan that has been well sprayed with nonstick cooking spray. If you don't have a springform pan, you can use a regular round pan. Just make sure you spray it well with cooking spray and you may want to line the bottom with parchment paper. Place in a preheated 350* oven and bake for 8 minutes. Remove from the oven and let cool. Lower the oven temperature to 325*</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3J4pPknQDmu2ofRT5NZ4VWxhXFKD8fxIaCgG5h7Ccx2ltRANMYBqu1gT-DBXkMSGkmrF4BZAkJNav3WKAMrqaiJDJfNnNNW0nkxNalEbVQbGTDCbbJrjpy-4brxVqEuKn2We_mBnbhE/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3J4pPknQDmu2ofRT5NZ4VWxhXFKD8fxIaCgG5h7Ccx2ltRANMYBqu1gT-DBXkMSGkmrF4BZAkJNav3WKAMrqaiJDJfNnNNW0nkxNalEbVQbGTDCbbJrjpy-4brxVqEuKn2We_mBnbhE/s640/DSC_0016.JPG" width="640" /></a></div><div style="text-align: center;">If using a springform pan, once it is cool, wrap the bottom with foil to prevent the water from the water bath from seeping in. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>~ For the Cheesecake Filling ~</b> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhir_Vuif9cki0T0QxpNLwFmo_Mt8_h5tdl3lWh6-emXJo350L0hM-ld5JrMJ81tAF8ia5pyXeihaSobQIh-EgnH3BY8FyI-ce4RXYdcF8vsztIwhU0NdvFCJ8aFNuRGwdgAaeUZ-8t2SM/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhir_Vuif9cki0T0QxpNLwFmo_Mt8_h5tdl3lWh6-emXJo350L0hM-ld5JrMJ81tAF8ia5pyXeihaSobQIh-EgnH3BY8FyI-ce4RXYdcF8vsztIwhU0NdvFCJ8aFNuRGwdgAaeUZ-8t2SM/s640/DSC_0019.JPG" width="640" /></a></div><div style="text-align: center;"> In a large mixing bowl, cream 4, 8 ounce boxes of cream cheese and 1 1/4 cup granulated sugar on medium high speed for about 5 minutes or until light and creamy like the picture above.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkQP9wXzgbZDdVinGYjk3-Fp8qBsxHJdHLSod4XtTJkzi9WsnNySUxyPwltmOfoUuy2chupSV96Ulrm9HeK4qzTH0rPSTkADQJy8rnnH6XbApAro7XpcjrUHjj0WgM7p7dcUlxC0DnMI/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkQP9wXzgbZDdVinGYjk3-Fp8qBsxHJdHLSod4XtTJkzi9WsnNySUxyPwltmOfoUuy2chupSV96Ulrm9HeK4qzTH0rPSTkADQJy8rnnH6XbApAro7XpcjrUHjj0WgM7p7dcUlxC0DnMI/s640/DSC_0025.JPG" width="640" /></a></div><div style="text-align: center;">With the mixer on medium speed, beat in 4 large eggs one at a time. Scrape the sides of the bowl as needed. Once incorporated, mix in 1/4 cup of sour cream and 1 1/4 teaspoon pure vanilla. Add 1 bag of the Kraft Caramel Bits. I found the caramel bits at Target in the baking isle, but I'm sure that you can find them at the grocery store as well. Beat until thoroughly combined.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PCNg1PJu_YbmwtyGBeOgj0cQbqiTlKhZdeRA1VT0dqdmbCNqtCRVAdvPp6DrOnY-IZA1cYCwixQGBYV6PbcUQtJDBrlAGkHonXN1fhZZgBFliybchEIYmOPEqCSJIpMjKYHuWBnK0DM/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PCNg1PJu_YbmwtyGBeOgj0cQbqiTlKhZdeRA1VT0dqdmbCNqtCRVAdvPp6DrOnY-IZA1cYCwixQGBYV6PbcUQtJDBrlAGkHonXN1fhZZgBFliybchEIYmOPEqCSJIpMjKYHuWBnK0DM/s640/DSC_0028.JPG" width="640" /></a></div><div style="text-align: center;">Put your pan inside a large roasting pan or another large dish with high sides. Pour the cheesecake batter into the pan. Place into an oven that has been preheat to 325*.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyS85MhuLUUl-Z0jQLfh7SjFOXSIIJKXZZ-npg9NeXKXZ_cP-jB4gjzjjP48M0ET771Srh9t72MNJyP0hZKcH8le_W9iIteMj5FxOKpZdOZ-4o9OIH2kvEuP4687gD0iVa3Ke8xaRHUc/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyS85MhuLUUl-Z0jQLfh7SjFOXSIIJKXZZ-npg9NeXKXZ_cP-jB4gjzjjP48M0ET771Srh9t72MNJyP0hZKcH8le_W9iIteMj5FxOKpZdOZ-4o9OIH2kvEuP4687gD0iVa3Ke8xaRHUc/s640/DSC_0029.JPG" width="640" /></a></div><div style="text-align: center;">Once you have placed the pans in the oven, fill the large pan with hot water. Pour enough in that it goes about half way up the cheesecake pan. Do not pour the water to where it reaches over the foil to prevent water from seeping in to the pan. Cook for 1 and a half hours.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbC3o7EvUnG7s898ROosTTdEFcbwZIPj4EydM4Y8KVLAFsx221Gbg57Zuvlz_W9qII0MWnsu_ey5kpKp1Jl97JCkvt71Om1jB_rfnXE7QMHjP_rXgH6Ci6R-Qdc2jpgrsYxj8Xjq2tK8/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbC3o7EvUnG7s898ROosTTdEFcbwZIPj4EydM4Y8KVLAFsx221Gbg57Zuvlz_W9qII0MWnsu_ey5kpKp1Jl97JCkvt71Om1jB_rfnXE7QMHjP_rXgH6Ci6R-Qdc2jpgrsYxj8Xjq2tK8/s640/DSC_0034.JPG" width="640" /></a></div><div style="text-align: center;">Once the cake is ready, CAREFULLY take the pans out of the oven and remove the cheesecake pan from the roasting pan. Let cool for 2-3 hours. Cover with foil and refrigerate overnight. My cheesecake got a little more brown than what I wanted. That's what I get for not timing it better and letting my husband "keep an eye on it" while I was putting my son to bed. :-) It doesn't really matter since it's going to be covered in dulce de leche. A good trick to try is to turn the oven off and open the door wide. Let it sit in the oven for another 2 hours. It will continue to cook without browning.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>~ For the Dulce de Leche Topping ~</b></div><div style="text-align: left;">There are many ways to make dulce de leche. Boiling the can is a popular method. I like this method because I can "set it and forget it" and it makes great dulce de leche. If you have a procedure you like, use it...this is what I use:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNnGWMZPrUQERy1PJvhhyphenhyphenG8sDLq441GQ6d88KV5_yDgmLP2bqYht_qixlNs_Ocn-cQ-Q9-j4kM-oZ-DPh2v9EhVyfkVHMTJemphuQZT-Ou3BzU-vfNRtC6jzOxguQ0G4Hc15S_EHSkGo/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNnGWMZPrUQERy1PJvhhyphenhyphenG8sDLq441GQ6d88KV5_yDgmLP2bqYht_qixlNs_Ocn-cQ-Q9-j4kM-oZ-DPh2v9EhVyfkVHMTJemphuQZT-Ou3BzU-vfNRtC6jzOxguQ0G4Hc15S_EHSkGo/s640/DSC_0044.JPG" width="640" /></a></div><div style="text-align: center;">For the dulce de leche topping, put one 14 ounce can of sweetened condensed milk into a shallow glass baking dish. Add a little sea salt to it.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUj8ceqwQNlMnmOdtVTfl3_TsR58SWUkIkEEwEfZdA1hhph1Mw1OFYEADkNE2GXkE3ia8bD_vGcsgWeBaHH5WF_W8TvxTVsWqtvz_Xam47-Afr8I82SlkJFYEt_qo2wuTt6M9_cGXH70/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUj8ceqwQNlMnmOdtVTfl3_TsR58SWUkIkEEwEfZdA1hhph1Mw1OFYEADkNE2GXkE3ia8bD_vGcsgWeBaHH5WF_W8TvxTVsWqtvz_Xam47-Afr8I82SlkJFYEt_qo2wuTt6M9_cGXH70/s640/DSC_0047.JPG" width="640" /></a></div><div style="text-align: center;">Cover the condensed milk tightly with foil and place inside another larger baking dish with high sides. Place in a preheated 425* oven.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyR16aC9l2A9lWva7O1vZMqgomQ9rzKgzT7fCEtO-cwuBsqlubEFX3NhjaX9oilamyZOp4QP9uCp7wHECSV51ok4E9a3LkVnF9v3mG0vfOLEKcJOhNmZIQirlVmP9bhaZLzNeBQOtb0A/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyR16aC9l2A9lWva7O1vZMqgomQ9rzKgzT7fCEtO-cwuBsqlubEFX3NhjaX9oilamyZOp4QP9uCp7wHECSV51ok4E9a3LkVnF9v3mG0vfOLEKcJOhNmZIQirlVmP9bhaZLzNeBQOtb0A/s640/DSC_0048.JPG" width="640" /></a></div><div style="text-align: center;">Once in the oven pour hot water into the larger baking dish until it is halfway up the side of the smaller dish. Bake for 1 to 1 1/2 hours. Check the water periodically and add more if necessary. Once the milk has turned a caramel color, remove from the oven and let cool.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb5rRCZ7LimiNxytGfyy9MiBYcPqHkT7PoRIyENUR1_zWwJNJxT2QGJ0yfJpKwrmSdTxV5e6j6jXsxz4Off4rtryj8IwL2bm22ZCnAYDGRjaESyjRoDbPpw2g316BIIcQAMms_J6z24E/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb5rRCZ7LimiNxytGfyy9MiBYcPqHkT7PoRIyENUR1_zWwJNJxT2QGJ0yfJpKwrmSdTxV5e6j6jXsxz4Off4rtryj8IwL2bm22ZCnAYDGRjaESyjRoDbPpw2g316BIIcQAMms_J6z24E/s640/DSC_0050.JPG" width="640" /></a></div><div style="text-align: center;">Once cooled, whisk the dulce de leche until smooth.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7p0iUYPXhUC-Grzb0Imn-tirbYfR17oTGiLXKfNbUPKDsHJ67OQRA4MVzFhNi8io-ccdAMEqtrbyF46JbLPqtktfjGWfHujHyAN5aagSa9hq0fPPnNNHgQZYAM5xIQY_j8kciNdkx284/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7p0iUYPXhUC-Grzb0Imn-tirbYfR17oTGiLXKfNbUPKDsHJ67OQRA4MVzFhNi8io-ccdAMEqtrbyF46JbLPqtktfjGWfHujHyAN5aagSa9hq0fPPnNNHgQZYAM5xIQY_j8kciNdkx284/s640/DSC_0052.JPG" width="640" /></a></div><div style="text-align: center;">Take the cheesecake out of the refrigerator and remove from the springform pan. If the sides are a little messy, just take a warm wet knife and smooth the edges. Pour the dulce de leche over the top of the cake and let it drip down the sides....YUM!</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">Looks yummy, right?!?! It is....so much so, that I had to give half of the cake to my neighbors. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpABVaWEbtF4eF6kCe1tpPGJFJTPj_Sys4g_v817yOCFAybnd8Rcb6xIfAkWhPas4_gSEYx4rhVq2lvRNW_UNj062U032FY1y-Jd0H2y3yTUZ7-HQBExp3gYS_LS2mxk0UOHvjfs4Z4E/s1600/DSC_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpABVaWEbtF4eF6kCe1tpPGJFJTPj_Sys4g_v817yOCFAybnd8Rcb6xIfAkWhPas4_gSEYx4rhVq2lvRNW_UNj062U032FY1y-Jd0H2y3yTUZ7-HQBExp3gYS_LS2mxk0UOHvjfs4Z4E/s640/DSC_0153.JPG" width="640" /></a></div><div style="text-align: center;">Lucky neighbors.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b>Salted Duce de Leche Cheerio Cheesecake</b></div><div style="text-align: left;"><i><b>Ingredients:</b></i></div><div style="text-align: left;"><i>For the crust-</i></div><div style="text-align: left;">1 1/2 cups crushed Dulce de Leche Cheerios or graham crackers<br />
6 T butter, melted</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>For the filling-</i><i> </i></div><div style="text-align: left;">4, 8 ounce packages of cream cheese, softened</div><div style="text-align: left;">1 1/4 cup sugar</div><div style="text-align: left;">4 large eggs, at room temperature <b> </b></div><div style="text-align: left;">1/4 cup sour cream</div><div style="text-align: left;">1 1/4 teaspoon pure vanilla<br />
1 bag of Kraft Caramel bits (I found them at Target) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>For the topping-</i></div><div style="text-align: left;">1, 14 ounce can sweetened condensed milk</div><div style="text-align: left;"><i> </i>1/2 teaspoon sea salt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i>Procedure:</i></b></div><div style="text-align: left;"><i>For the crust-</i></div><div style="text-align: left;">* Preheat the oven to 350*. </div><div style="text-align: left;">* Crush the Cheerios (or graham crackers) in a food processor or blender</div><div style="text-align: left;">* In a separate bowl, add 6 tablespoon of melted butter to the crumbs. Stir until combined. </div><div style="text-align: left;">* Press the crumbs into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.</div><div style="text-align: left;">* Bake in the oven for 8 minutes. Remove and let cool. Lower the oven temperature to 325*.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>For the filling:</i></div><div style="text-align: left;">* In a large mixing bowl, cream the softened cream cheese and sugar on medium high speed for about 5 minutes or until light and fluffy. </div><div style="text-align: left;">* With the mixer on medium speed, add the eggs one at a time until well incorporated.</div><div style="text-align: left;">* Turn the mixer to low and add the sour cream, vanilla, and caramel bits. Mix until incorporated.</div><div style="text-align: left;">* Pour the cheesecake mixture on top of the crust.</div><div style="text-align: left;">* Put the cheesecake pan into a large roasting pan with high sides. Place into the oven at 325*. Pour hot water into the larger pan until it reaches half way up the side of the cheesecake pan. Make sure that it doesn't go higher than the foil.</div><div style="text-align: left;">* Bake for about an hour and a half or until the center is almost set. To prevent too much browning on top, turn off the oven before the center is completely set and leave the pans in the oven. Open the door wide and let it cool like that for another 2 hours or so. That will let it continue cooking slowly without browning.</div><div style="text-align: left;">* Remove the pans from the oven CAREFULLY. Remove the cheesecake pan from the larger pan and let cool at room temperature for 2-3 hours. Cover tightly with foil and refrigerate overnight.</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
<i>For the topping:</i></div><div style="text-align: left;">* Preheat the oven to 425*.</div><div style="text-align: left;">* In a shallow glass baking dish, pour the sweetened condensed milk. Add the sea salt.</div><div style="text-align: left;">* Cover the dish tightly with foil, and place the dish into a larger baking dish with high sides.</div><div style="text-align: left;">* Place in the oven and pour hot water into the larger dish until it reaches halfway up the sides of the smaller dish.</div><div style="text-align: left;">* Bake for 1 to 1 hour 15 minutes. Check the water periodically and add more water, if necessary. When done, the dulce de leche will be a nice caramel color.</div><div style="text-align: left;">* Remove from the oven and let cool.</div><div style="text-align: left;">* Once cool, whisk the dulce de leche until smooth.</div><div style="text-align: left;">* Remove the cheesecake from the refrigerator and remove the side of the springform pan. If the sides are messy, use a warm knife to smooth the edges. Leave the cheesecake on the bottom of the pan.</div><div style="text-align: left;">* Pour the dulce de leche over the top of the cheesecake and let it drip down the sides.</div><div style="text-align: left;"></div><div style="text-align: center;"></div><div style="text-align: center;"><b>ENJOY!</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i> </i></b> </div><div style="text-align: left;"><br />
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</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-6113720408663592762012-02-01T13:49:00.000-08:002012-02-01T14:03:17.251-08:00Mini Donuts!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbdhdsgI0BRyemIxBecnxFzMelZafXyWXqT-a4dfM_KE9YV8Ib8P4vgtC2pXKExTpCTXIxHpJ4razx9mTo6vJR6ZXYIhBAFcgdIEDnqGBXE1EuQ1RHd0N3kDAEc0dANtF7g4JnVS-TJA/s1600/Mini+Donuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbdhdsgI0BRyemIxBecnxFzMelZafXyWXqT-a4dfM_KE9YV8Ib8P4vgtC2pXKExTpCTXIxHpJ4razx9mTo6vJR6ZXYIhBAFcgdIEDnqGBXE1EuQ1RHd0N3kDAEc0dANtF7g4JnVS-TJA/s640/Mini+Donuts.JPG" width="618" /></a></div> <br />
<div style="text-align: left;">These were a result of a trip to Bed, Bath, and Beyond. Dang you, BB&B! I went in to replace the hubby's coffee maker and walked out with a Ceramic Yoshi Knife (with free peeler!) and a mini donut pan. Clearly, both of those purchases were absolute necessities. To assuage my guilt, I made up a batch of mini donuts for my husband to bring to work today. How can he get mad at me when I clearly was buying this pan for him and his eating pleasure?!?!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here's the step-by-step:</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_gtzFqVNTlT_PfaoQfF2TWLWy6JXB9G8np8Mrhmkj-4BG3utqBh4PkXAI81SrZBl0cpLbizNWQ4CqEAm4gsVZnO93Iwk3xZN4qFZalEZ2VPWxZ3KeTf_gHDttF4HuP_NAeJhRQqHPn4/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_gtzFqVNTlT_PfaoQfF2TWLWy6JXB9G8np8Mrhmkj-4BG3utqBh4PkXAI81SrZBl0cpLbizNWQ4CqEAm4gsVZnO93Iwk3xZN4qFZalEZ2VPWxZ3KeTf_gHDttF4HuP_NAeJhRQqHPn4/s640/DSC_0018.jpg" width="424" /></a></div><div style="text-align: center;">Seriously, could you resist buying this cute little pan? Think of all the possibilities.... Anyway, spray the pan with cooking spray.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXx_WJblhLGRSAy7eW3SMi8CYFb6N9NIzaKnL84cWC9et7WWqhN75RPUvhrlP6mwWSwvJyarpHx7VGg4ByqYoCvP4DEK6kpkjL9MJIW8sAbcaXJq9UXS00vb03tG0sIxx4og2X5QYinJw/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXx_WJblhLGRSAy7eW3SMi8CYFb6N9NIzaKnL84cWC9et7WWqhN75RPUvhrlP6mwWSwvJyarpHx7VGg4ByqYoCvP4DEK6kpkjL9MJIW8sAbcaXJq9UXS00vb03tG0sIxx4og2X5QYinJw/s640/DSC_0019.JPG" width="640" /></a></div><div style="text-align: center;">Sift together 1 1/4 cup flour, 1/2 cup sugar, 1 1/ teaspoon baking powder, 1/8 teaspoon Nutmeg, 1/8 teaspoon Cinnamon, and 3/4 teaspoon salt. To the dry ingredients, add 1/2 cup milk, 1 beaten egg, and 1 1/2 tablespoon of melted butter. Stir until it is just combined. It will be pretty thick. Fill the donut pan half full with the batter. I used a cookie press with a large round opening to do this. Putting the batter in a plastic bag and snipping the corner would work well too. Put in a preheated oven at 425* and cook for 4-6 minutes. Let cool for 4-6 minutes before removing the donuts from the pan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Top with your favorite toppings....a recipe for the vanilla glaze and one for maple glaze is below.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h5l6q0nEFj6PhLv0MtGkX7bLdCMfOHdlied3ze25fIhtl5kBN37-z2YY99nNhvrzjtnwp86wAJ0lQ_ckEpz7ttGkf_HUYrX3rlYHTFrNkoMRwuP7urov2sA7VOGK44LFGVBhf3Jvt_g/s1600/Mini+Donuts+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h5l6q0nEFj6PhLv0MtGkX7bLdCMfOHdlied3ze25fIhtl5kBN37-z2YY99nNhvrzjtnwp86wAJ0lQ_ckEpz7ttGkf_HUYrX3rlYHTFrNkoMRwuP7urov2sA7VOGK44LFGVBhf3Jvt_g/s640/Mini+Donuts+2.JPG" width="640" /></a></div><div style="text-align: center;">Adorable!</div><br />
<div style="text-align: center;"><b>Mini Donuts</b></div><div style="text-align: left;"><br />
<i><b>Ingredients:</b></i><br />
<i><b> </b></i>1 1/4 cup flour</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1 1/4 teaspoons baking powder</div><div style="text-align: left;">1/8 teaspoon Nutmeg</div><div style="text-align: left;">1/8 teaspoon Cinnamon</div><div style="text-align: left;">3/4 teaspoon salt</div><div style="text-align: left;">1/2 cup milk</div><div style="text-align: left;">1 egg, beaten</div><div style="text-align: left;">1 1/2 tablespoon butter, melted</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i>Procedure:</i></b></div><div style="text-align: left;">* Preheat the oven to 425*. </div><div style="text-align: left;">* Sift the dry ingredients into a large mixing bowl.</div><div style="text-align: left;"><b><i> </i></b>* Add the milk, egg, and butter and stir until just combined.</div><div style="text-align: left;">* Pour the batter into the donut pan until it is half full.</div><div style="text-align: left;">* Bake for 4-6 minutes or until the donuts spring back when touched.</div><div style="text-align: left;">* Let cool for 4-6 minutes before removing from the pan. Top with your favorite toppings.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>Vanilla Glaze</b></div><div style="text-align: left;"><b><i>Ingredients:</i></b></div><div style="text-align: left;">1 cup powdered sugar</div><div style="text-align: left;">1-2 tablespoons of milk, depending on desired thickness of glaze</div><div style="text-align: left;">1/2 teaspoon vanilla</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b>Procedure:</b></i></div><div style="text-align: left;">* Mix together powdered sugar, milk, and vanilla. Add more milk if it is too thick, or add more powdered sugar if it is not thick enough. </div><div style="text-align: left;"><i><b> </b></i>* If desired, add a little food coloring to tint the glaze.<br />
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<div style="text-align: center;"><b>Maple Glaze</b> </div><div style="text-align: left;"><b><i>Ingredients:</i></b></div><div style="text-align: left;">3 T butter</div><div style="text-align: left;">1/4 cup milk</div><div style="text-align: left;">1 cup brown sugar<br />
Powdered sugar, enough to reach your desired consistency </div><div style="text-align: left;"><b><i> </i></b></div><div style="text-align: left;"><b><i>Procedure:</i></b><br />
* Combine all ingredients in a saucepan and bring to a boil for two minutes. Cool.<br />
* Stir in enough powdered sugar until smooth and it's at your desired consistency. Top the little donuts to your heart's desire.</div><br />
(Recipe for the donuts adapted from Wilton). </div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>ENJOY!</b></div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com1tag:blogger.com,1999:blog-2894417237024033783.post-81925662786639509432012-01-29T16:29:00.000-08:002012-02-03T20:05:39.147-08:00Mini White Chichen Enchilada Deep Dish Pizzas!<div style="text-align: left;">I first found this recipe for White Chicken Enchiladas from <a href="http://www.melskitchencafe.com/2010/05/white-and-green-chicken-enchiladas.html">Mel's Kitchen Cafe</a>. I made them and LOVED them. I ate the entire dish of enchiladas in like 3 days. I gained 2 pounds. I was sad, but it was kinda worth it. Currently, I am trying to work off those 2 pounds, but NEEDED to have to enchiladas again. That's when a great idea popped into my wee little head. Portion control! Yes. This is what I needed. Therefore, deep dish white chicken enchilada pizzas were born.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ2GoaqO8mTGtAaWwYk95AwRkxbuaZjIOqOMBOw4fIKW4VxEz8SiOKVZWUMQk8Z01ssaAKVyDHwAq4UXNCB0xr7mbRjZlKbAl2v1ctcBo_ySjUItQJY6Yi_kabh6vRsJ9tmJwbN18eyY/s1600/White+Chicken+Enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ2GoaqO8mTGtAaWwYk95AwRkxbuaZjIOqOMBOw4fIKW4VxEz8SiOKVZWUMQk8Z01ssaAKVyDHwAq4UXNCB0xr7mbRjZlKbAl2v1ctcBo_ySjUItQJY6Yi_kabh6vRsJ9tmJwbN18eyY/s640/White+Chicken+Enchiladas.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fthedailyfork.blogspot.com%2F2012%2F01%2Fmini-white-chichen-enchilada-deep-dish.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-ZD2lt-ZE-OE%2FTyXbdwmYa8I%2FAAAAAAAAAdo%2FOD8FH0Y8ZJ8%2Fs1600%2FWhite%2BChicken%2BEnchiladas.JPG&description=Mini%20White%20Chicken%20Enchilada%20Deep%20Dish%20Pizzas!" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script><br />
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</div><div class="separator" style="clear: both; text-align: left;">Here's the step-by-step:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSRXCsJlqPAjglc83IWyps5z9lNrGnH5zTSnmuq6LyaRN_gJIAER5Kv4biP49luOWXdKhEY3SqvHpXly0bjc5GkRhV2jpBlB45TQhajTEqxFHoqnBrHBo9dgffI1hsvVlraIx5tRYslU/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSRXCsJlqPAjglc83IWyps5z9lNrGnH5zTSnmuq6LyaRN_gJIAER5Kv4biP49luOWXdKhEY3SqvHpXly0bjc5GkRhV2jpBlB45TQhajTEqxFHoqnBrHBo9dgffI1hsvVlraIx5tRYslU/s640/DSC_0089.JPG" width="640" /></a></div><div style="text-align: center;">Spray a muffin pan with cooking spray and line with Gyoza wrappers.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75m4uFLR9VqsPJeUB_Sn1tDAJme32Vkc38tVaJLj_YQNFWA8WrLfJK8w0GIoW_oVsyRUpOn-kWl7L0KfiDPfOu81p3-mB3sL9Bcf2c04-4vWZZ_BAdi48bAi3sn66xPz4KGRHcOXfG8M/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75m4uFLR9VqsPJeUB_Sn1tDAJme32Vkc38tVaJLj_YQNFWA8WrLfJK8w0GIoW_oVsyRUpOn-kWl7L0KfiDPfOu81p3-mB3sL9Bcf2c04-4vWZZ_BAdi48bAi3sn66xPz4KGRHcOXfG8M/s640/DSC_0005.JPG" width="424" /></a></div><div style="text-align: center;">Cook 2-3 chicken breasts (I poached mine) and shred. A neat trick for shredded chicken is putting warm chicken breasts in the bowl of a stand mixer with the paddle attached. Turn it on low, and it shreds the chicken perfectly! Thank you Pinterest for your infinite wisdom.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">See....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiygbPqUFq9DuuVQ4cactxtqMMHuHyZ-hsHC0S_ebsH44R0r9gOs_v3mtZ9NtVn2DV28hKTRMQi7TDbgxYzvzSQ8RlrposMCMO3U9XNHtdkDeb5ouph3FSiGGEnyuzjgZdVpqHxcWR_YA/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiygbPqUFq9DuuVQ4cactxtqMMHuHyZ-hsHC0S_ebsH44R0r9gOs_v3mtZ9NtVn2DV28hKTRMQi7TDbgxYzvzSQ8RlrposMCMO3U9XNHtdkDeb5ouph3FSiGGEnyuzjgZdVpqHxcWR_YA/s640/DSC_0010.JPG" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Meanwhile....</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5YVU1N1vZXg7hqqM1dHyF0Bectb09ZchUJaGSaimTHfLdhq7_vkQNTlkUs6BqdT66ZEIo_S8mlqlusejFCM2q8E9OJsTcYEWu2aK4d3l2Atlk2fZZU4hn5Icw0B8W79WXjm02v5TySg/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5YVU1N1vZXg7hqqM1dHyF0Bectb09ZchUJaGSaimTHfLdhq7_vkQNTlkUs6BqdT66ZEIo_S8mlqlusejFCM2q8E9OJsTcYEWu2aK4d3l2Atlk2fZZU4hn5Icw0B8W79WXjm02v5TySg/s640/DSC_0011.JPG" width="640" /></a></div><div style="text-align: center;">In a separate bowl, mix together 8 ounces of softened cream cheese and 2, four ounce cans of green chiles.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRPzE0DR7BZrof63jUlLDDmYpQET4x4EiTuZb67ZNnGumjYWpZo_o14YzUHa0fEZZQe3T95xdh58qig10RYvRi1MJnPkf_vBTZFEFKozsmrXpKx4F2i5aiiBBvx_5fSMs6lvxwghPGfQ/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRPzE0DR7BZrof63jUlLDDmYpQET4x4EiTuZb67ZNnGumjYWpZo_o14YzUHa0fEZZQe3T95xdh58qig10RYvRi1MJnPkf_vBTZFEFKozsmrXpKx4F2i5aiiBBvx_5fSMs6lvxwghPGfQ/s640/DSC_0020.JPG" width="640" /></a></div><div style="text-align: center;">Put the cream cheese mixture in with the chicken and add a can of rinsed and drained black beans. Stir to combine. Set aside.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjMqzO5MBA6L5N7IQU2PzgAeBcc3yFIYW9LGZRkQFeepwSQwu_ZwoZv0sNhoo7i8-Oxy-IdTcEeX8zUBkMPotx9loe-02cx3DFJ1wRIsp2kovOykLJf6cW0HplNDzb8Y94eSr3GrXU_c/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjMqzO5MBA6L5N7IQU2PzgAeBcc3yFIYW9LGZRkQFeepwSQwu_ZwoZv0sNhoo7i8-Oxy-IdTcEeX8zUBkMPotx9loe-02cx3DFJ1wRIsp2kovOykLJf6cW0HplNDzb8Y94eSr3GrXU_c/s640/DSC_0030.JPG" width="640" /></a></div><div style="text-align: center;">In a saucepan, melt 2 tablespoon of butter. Add onion if you'd like, and saute until soft. My husband LOATHES onions and would divorce me if I put them in...so you will see no onions. It's a major marital issue, because I really enjoy onion, but I digress. Add 2 tablespoons of flour to the butter and onion and whisk to combine. Cook for another minute to get rid of that raw flour taste.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k3A2O1XTMUsbbQQONBoE6j7_rS3qgcaQL2yExDUyJ1wHZVA0nGR9Esb-_CTaZ6krsBm5TH_8ydMc8GqI_zTee6Kj-AavcG6q9tWQ3uUn7KSOs6sd3_7TESRJ-qy61hlvdRYJ8JFCqx0/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k3A2O1XTMUsbbQQONBoE6j7_rS3qgcaQL2yExDUyJ1wHZVA0nGR9Esb-_CTaZ6krsBm5TH_8ydMc8GqI_zTee6Kj-AavcG6q9tWQ3uUn7KSOs6sd3_7TESRJ-qy61hlvdRYJ8JFCqx0/s640/DSC_0040.JPG" width="424" /></a></div><div style="text-align: center;">Add 1/3 cup chicken broth and 1/4 cup milk to the roux and stir until smooth. Mine is already very thick, but if yours is not (due to the proper use of onions) let it come to a bubble and lower heat. Cook for 4-5 minutes until it thickens.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1H-BzmjAarodqobvXlVJlhpYS7tRWch3y1ay5Obfb3EqgLojTdrSiqniTMqnIAa36PAyJb-JhIdhTmVd5bcmhW6CjPhPcIFkhmKq7UYdWRcdkYA4K9C6X52MinXISnzjSmwqKkIFx5k/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1H-BzmjAarodqobvXlVJlhpYS7tRWch3y1ay5Obfb3EqgLojTdrSiqniTMqnIAa36PAyJb-JhIdhTmVd5bcmhW6CjPhPcIFkhmKq7UYdWRcdkYA4K9C6X52MinXISnzjSmwqKkIFx5k/s640/DSC_0059.JPG" width="640" /></a></div><div style="text-align: center;">Add 1/2 cup of sour cream and 7 ounces of canned green chile enchilada sauce. Stir to combine...this is what it should look like. Except yours will look even better because it will most likely include onion.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Wr6VLiaf34uV26C5AtcrqTgpYf149jLpkoLg0QxbfegmOEOyvXn43t6CPybRQCgVYBQ4VLTVBj9jAgZejzm97jt5Ajy9ZIw4YZsHWFAXTd6q-SNu9QYN_p8iU0RWUIfrBWmBu9xAbaY/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Wr6VLiaf34uV26C5AtcrqTgpYf149jLpkoLg0QxbfegmOEOyvXn43t6CPybRQCgVYBQ4VLTVBj9jAgZejzm97jt5Ajy9ZIw4YZsHWFAXTd6q-SNu9QYN_p8iU0RWUIfrBWmBu9xAbaY/s640/DSC_0092.JPG" width="424" /></a></div><div style="text-align: center;">Put about a tablespoon of enchilada sauce and a tablespoon of the the chicken mixture on the bottom of the Gyoza wrapper. Top with shredded Monterey Jack cheese.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZi4CQLhLP0zFnuxPm1YzUFBZl8AWRoUeOtwYYX0iO5kaENO2KfWRZ_IO7uW_0AZ7ys3szBaSHQC5ah6c0AyN4SwQMBmWrEQB0TXzZ1m1FTSUxd8pmh5qFOnAlmHD_mDXv3Jlg2WOC80/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZi4CQLhLP0zFnuxPm1YzUFBZl8AWRoUeOtwYYX0iO5kaENO2KfWRZ_IO7uW_0AZ7ys3szBaSHQC5ah6c0AyN4SwQMBmWrEQB0TXzZ1m1FTSUxd8pmh5qFOnAlmHD_mDXv3Jlg2WOC80/s640/DSC_0093.JPG" width="424" /></a></div><div style="text-align: center;">Top the chicken mixture with another Gyoza wrapper...making a little enchilada pot pie.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWACBl9nOe_Rx8f-ftisMuxW9M9DGErx4ZUlAFSBwwSGLlf3VKo-xRey1xio8iD-D9prXKDAlhE2HjEsNJdFdxFAWhsqlJQU1SILeM2cm8Mml35NBOlSc7Uz8Su6VD6g4wHFNVdxXxQkY/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWACBl9nOe_Rx8f-ftisMuxW9M9DGErx4ZUlAFSBwwSGLlf3VKo-xRey1xio8iD-D9prXKDAlhE2HjEsNJdFdxFAWhsqlJQU1SILeM2cm8Mml35NBOlSc7Uz8Su6VD6g4wHFNVdxXxQkY/s640/DSC_0095.JPG" width="424" /></a></div><div style="text-align: center;">Top the second Gyoza wrapper with another tablespoon of the chicken mixture, a tablespoon of enchilada sauce, and shredded Monterey Jack cheese. Put in a preheated 375* oven and cook for 20 minutes or until the edges of the Gyoza wrappers turn a golden brown.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pWnZwEm8dvp9wudFgBC_uGK-NYbsJhHjrYOk8vfjqaEbaRmd0QTzaVr316btO_PV3kdZlMjruP_vVHpTP3NqB02EK6T-H9yy9GiXLu-VqEZlSGo9P1HKJrnYqiOOh6ZQeSWhxBi-lys/s1600/DSC_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pWnZwEm8dvp9wudFgBC_uGK-NYbsJhHjrYOk8vfjqaEbaRmd0QTzaVr316btO_PV3kdZlMjruP_vVHpTP3NqB02EK6T-H9yy9GiXLu-VqEZlSGo9P1HKJrnYqiOOh6ZQeSWhxBi-lys/s640/DSC_0102.JPG" width="424" /></a></div><div style="text-align: center;">Deep dish paradise!</div><div style="text-align: left;"><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fthedailyfork.blogspot.com%2F2012%2F01%2Fmini-white-chichen-enchilada-deep-dish.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-9FVEXojIUGs%2FTyXhehoiWOI%2FAAAAAAAAAfQ%2FaQdy-zacbmo%2Fs640%2FDSC_0102.JPG&description=Mini%20White%20Chicken%20Enchilada%20Deep%20Dish%20Pizzas!" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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</div><div style="text-align: center;"><b>Mini White Chicken Enchilada Deep Dish Pizzas</b></div><div style="text-align: left;"><b><i>Ingredients:</i></b></div><div style="text-align: left;">48 Gyoza wrappers</div><div style="text-align: left;"><i>For the chicken mixture: </i></div><div style="text-align: left;">2-3 chicken breasts, cooked</div><div style="text-align: left;">2, 4 ounce can of green chiles</div><div style="text-align: left;">1, 8 ounce package of cream cheese, softened</div><div style="text-align: left;">1 can black beans, rinsed and drained </div><div style="text-align: left;"><i>For the enchilada sauce:</i></div><div style="text-align: left;">2 T butter</div><div style="text-align: left;">1/2 yellow onion</div><div style="text-align: left;">2 T flour</div><div style="text-align: left;">1/3 cup chicken broth</div><div style="text-align: left;">1/4 cup milk</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">7 ounces green chile enchilada sauce</div><div style="text-align: left;"><i>Topping: </i></div><div style="text-align: left;">1 cup of Monterey Jack cheese</div><div style="text-align: left;"></div><div style="text-align: left;"><b><i>Procedure:</i></b> </div><div style="text-align: left;">* Preheat oven to 375*.<br />
* Line a muffin pan with Gyoza wrappers.</div><div style="text-align: left;">* Cook and shred the chicken breasts.</div><div style="text-align: left;">* In a separate bowl, mix together the softened cream cheese and green chiles.</div><div style="text-align: left;">* Add the cream cheese mixture to the chicken. Add the black beans and stir to combine. Set aside.</div><div style="text-align: left;">* In a saucepan, melt the butter over medium heat. Cook the onion in the butter until soft.<br />
* Add the flour and cook for about a minute. Add the chicken broth and milk slowly and whisk in with the butter, flour, and onion.</div><div style="text-align: left;">* Take the sauce off the heat and add the sour cream and enchilada sauce. Whisk until thoroughly combined. Bring to a bubble and turn heat to low. Cook for 4-5 minutes or until thickened (if necessary).</div><div style="text-align: left;"><div style="text-align: left;">* Add a tablespoon of sauce and a tablespoon of the chicken mixture to the top of the Gyoza wrapper. Top with a little cheese.</div><div style="text-align: left;">* Put a second Gyoza wrapper on top of the chicken mixture and press down a little...making a little pot pie.</div><div style="text-align: left;">* Put another tablespoon of chicken mixture on top of the second Gyoza wrapper. Top with a tablespoon of sauce and cheese.</div><div style="text-align: left;">* Put in the oven for about 20 minutes or until the edges of the Gyoza wrappers turn golden brown.</div><div style="text-align: left;">* Let cool and remove from the muffin tin with a fork.</div><br />
<div style="text-align: center;"><b>ENJOY</b>!</div></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-4289384638307217062012-01-27T19:35:00.000-08:002012-01-27T19:44:55.996-08:00Pedro's Salsa!<div style="text-align: left;">What exactly is Pedro's Salsa, you ask? If you grew up in Chowchilla, you know exactly what I am talking about. To me, Pedro's salsa is the salsa to which all other salsas have to live up to. I have searched far and wide for another restaurant that has such good salsa, but to my despair, none have been found. Sure, I have found good salsa, but none compare to Pedro's.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pedro's Place is a small Mexican restaurant in Chowchilla, and it is an institution. It is the first restaurant I can remember going to as a child, and I think everyone in town has eaten there. My favorite thing from Pedro's is the chips and salsa. It is just sooo good. There isn't anything fancy about it, but it makes my mouth water just thinking about it.</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKolttKa0zOjCCDy1uR46a2ZBxUTOPBMz0UTDkK6nFMrYJtCcYb9O9P-nvv8MBK930GKkBnJf9DTZJddUuPxMPHmSzSME8CEYgB39qLCSLYROrTZl51u61tmNCqzV40qHpkA-nzRL5-ow/s1600/Pedro%2527s+Salsa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKolttKa0zOjCCDy1uR46a2ZBxUTOPBMz0UTDkK6nFMrYJtCcYb9O9P-nvv8MBK930GKkBnJf9DTZJddUuPxMPHmSzSME8CEYgB39qLCSLYROrTZl51u61tmNCqzV40qHpkA-nzRL5-ow/s640/Pedro%2527s+Salsa.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version of Pedro's famous salsa</td></tr>
</tbody></table><div style="text-align: left;">After moving away, Pedro's wasn't within my reach. This made me want to recreate Pedro's salsa on my own, so I would be able to have a little taste of "home". One time when I was eating at Pedro's in Madera (my second home when I lived in Fresno) I got up the nerve to ask the waitress how they made their salsa. She was a little hesitant, but told me that they roasted the jalapenos, peeled the skin, and put everything in the blender. Well, that was a start, but I still needed the rest. So my quest began....</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Without further adieu, here is my recreation of Pedro's famous salsa: </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHXdiM4cxpIGkWlHBGjQGN-q3vDn7bG6_wSIssjjCNRVhTPEApGV8vs26-_569s8rWk7GWAWBWuPh4yco6TvHM_luVFzI1IZCN6W1cVoVEhD4xKp43ygfE1ag9N2AxAFIC2QiDA_qBaE/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHXdiM4cxpIGkWlHBGjQGN-q3vDn7bG6_wSIssjjCNRVhTPEApGV8vs26-_569s8rWk7GWAWBWuPh4yco6TvHM_luVFzI1IZCN6W1cVoVEhD4xKp43ygfE1ag9N2AxAFIC2QiDA_qBaE/s640/DSC_0003.jpg" width="424" /></a></div><div style="text-align: center;">Preheat oven to 400*. Wash and dry 3-4 jalapenos (you choose how many depending on how hot you like your salsa) and put on a roasting pan. Place the jalapenos on the top rack of the oven until the skins are brown. I used a convection oven and it took about 20-30 minutes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf521jlJpOTwVc5F__zDw1ucqSygE69mIkftCQwLSSQ20nMLFQwx8Hru9KXf7a_FAXH2BJ-QdG1kczquJwHlz3G_MnzdAEYC7ayWxVqyx8DCBO6VgdFf-D7LuJrSGSGBJAw2egSgJ_pA/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf521jlJpOTwVc5F__zDw1ucqSygE69mIkftCQwLSSQ20nMLFQwx8Hru9KXf7a_FAXH2BJ-QdG1kczquJwHlz3G_MnzdAEYC7ayWxVqyx8DCBO6VgdFf-D7LuJrSGSGBJAw2egSgJ_pA/s640/DSC_0029.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This is how the jalapenos will look after roasting. Let them sit until they are cool to the touch.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlc1-LllIlIkYElgEroP4Rr8dHAb3r-0wyPBCgJkxS7Zc1Bc20uz_7-a1fJgeXyypz4qg2kFDpfZX07iGQsK8Xq_O_wOFpZiy8gzfFWJo6ZPGELBxFup2ic6CifLHNw0fBZut55LEz7WE/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlc1-LllIlIkYElgEroP4Rr8dHAb3r-0wyPBCgJkxS7Zc1Bc20uz_7-a1fJgeXyypz4qg2kFDpfZX07iGQsK8Xq_O_wOFpZiy8gzfFWJo6ZPGELBxFup2ic6CifLHNw0fBZut55LEz7WE/s640/DSC_0012.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> Once cooled, cut off the top of the jalapenos and then peel the skin off.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBu9DtoAAIsmAAoma7UEhOVXjJVmdbZe-pOk6kXSWyGKWeixYOfKHyiX_nZ7GWUHOM5teE9LwOVxtudiS_GcZdFYYi7y7xJksx2XqPJU3VylYtQl9BGgej7K8GWM_HD-X7E0IzTLxx0Q/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBu9DtoAAIsmAAoma7UEhOVXjJVmdbZe-pOk6kXSWyGKWeixYOfKHyiX_nZ7GWUHOM5teE9LwOVxtudiS_GcZdFYYi7y7xJksx2XqPJU3VylYtQl9BGgej7K8GWM_HD-X7E0IzTLxx0Q/s640/DSC_0017.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> Next, you'll need a quarter of a sweet yellow onion, 1 large clove of garlic, and one large can of HUNT'S Whole Peeled Tomatoes. I have used various brands of tomatoes (even my favorite "Cento" San Marzano tomatoes and Hunt's are the best for this salsa).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3Ef1LgdA_9Ffnj2i6dUjkmrbKrhq9Pbxn9baZt_Vf1IBMUVNvRTlhD82jk38FXlWiGXVdzii4i1vRYW51DhQS7em36UAkF2TG5pfsdVX4SMuSrvr2ELErDlOXegEzpqCncrS8itvMKo/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3Ef1LgdA_9Ffnj2i6dUjkmrbKrhq9Pbxn9baZt_Vf1IBMUVNvRTlhD82jk38FXlWiGXVdzii4i1vRYW51DhQS7em36UAkF2TG5pfsdVX4SMuSrvr2ELErDlOXegEzpqCncrS8itvMKo/s640/DSC_0013.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> Put everything in the food processor (or blender) with quite a lot of salt (I just added it, but it was approximately 2-3 teaspoons) and pepper (about 1/2 teaspoon). Pulse until you get to the desired consistency.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IFXFamw8-PFSUxdhM38G-ahgTB5Qyz6nt_u4yQmdbdSSB2RutlRtcyI_zBK2_V2gFgZPG3qJdGFcLfiqqU5A0b7lBSJUgfzqq6LT8V_S9T3YNypzZjPjjO10J5Cda7NUiEakN_iaY1c/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IFXFamw8-PFSUxdhM38G-ahgTB5Qyz6nt_u4yQmdbdSSB2RutlRtcyI_zBK2_V2gFgZPG3qJdGFcLfiqqU5A0b7lBSJUgfzqq6LT8V_S9T3YNypzZjPjjO10J5Cda7NUiEakN_iaY1c/s640/DSC_0050.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> Viola...Pedro's salsa!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Pedro's Salsa</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b>Ingredients:</b></i></div><div class="separator" style="clear: both; text-align: left;">* 1 can HUNT'S whole peeled tomatoes</div><div style="text-align: left;">* 3-4 jalapenos, washed and dried (depending on how hot you like it)</div><div class="separator" style="clear: both; text-align: left;">* 1 large garlic clove</div><div style="text-align: left;">* 1 quarter sweet yellow onion</div><div class="separator" style="clear: both; text-align: left;">* Approximately 2-3 tsp. salt, or to taste</div><div class="separator" style="clear: both; text-align: left;">* Approximately 1/2 tsp. pepper, or to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b>Procedure:</b></i></div><div class="separator" style="clear: both; text-align: left;">* Preheat oven to 400*.<i><b> </b></i></div><div class="separator" style="clear: both; text-align: left;">* Place jalapenos on a roasting pan and place on the top rack of the oven for 20-30 minutes or until the skins have browned. You might want to turn them once during roasting.</div><div class="separator" style="clear: both; text-align: left;">* Cool the jalapenos until you can comfortably touch them. Take the tops off and then peel the skin off. </div><div class="separator" style="clear: both; text-align: left;"> * Place the tomatoes, onion, garlic, roasted jalapenos, salt, and pepper in the food processor or blender and pulse until you reach the desired consistency.</div><div class="separator" style="clear: both; text-align: left;">* Place in the refrigerator for a couple of hours to allow the flavors to marry (if you can wait that long).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>ENJOY!</b> </div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-40421712883562799022012-01-27T10:00:00.000-08:002012-01-28T09:38:14.839-08:00Mini Taco Cups!<div style="text-align: left;">Hello Everyone! I have the perfect game day snack for you just in time for the Super Bowl....Mini Taco Cups! Not only are these absolutely adorable, but they are also delicious and perfect for portion control.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zGn2PSk3h9KVUyw5ylhjTv5aZ7IocuBK8MRBH7azwTpKT136E1tlT_U5yX8SY4J76EQT-rAlp9yf-0Dbg1rKqhabSGv527NSTHcZiNqbJOs3cc-4D-qgwGSdwdIBOelTddKXjU9ugL4/s1600/Taco+Cups.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zGn2PSk3h9KVUyw5ylhjTv5aZ7IocuBK8MRBH7azwTpKT136E1tlT_U5yX8SY4J76EQT-rAlp9yf-0Dbg1rKqhabSGv527NSTHcZiNqbJOs3cc-4D-qgwGSdwdIBOelTddKXjU9ugL4/s640/Taco+Cups.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div>Here's the easy, peasy step-by-step:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg7U0245mt5nb3RYeiPGstV96tX_5w0acmMzWJ_WeZnfe9KYqKnhTSQYUcSdsbKWHETj5YNoRn8vsRRfRgX4eELrYiUzCMdFDDKQ8WZQelcqKpJkj3met5QZY8InxuCApjOpMPTtDSfg/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg7U0245mt5nb3RYeiPGstV96tX_5w0acmMzWJ_WeZnfe9KYqKnhTSQYUcSdsbKWHETj5YNoRn8vsRRfRgX4eELrYiUzCMdFDDKQ8WZQelcqKpJkj3met5QZY8InxuCApjOpMPTtDSfg/s640/DSC_0028.JPG" width="640" /></a></div><div style="text-align: center;">Brown 1 pound of ground beef in a large skillet, drain excess fat. Add 1 taco seasoning packet, 2/3 cup water, 1 can of black beans, and 1 large can of diced green chiles.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyWKzSjmR5UW5HNdVlYxYRCc6-xkoAorESU4EShHe-GsIHXK3TCaj3LiUDBtgHbzGraUrElWBAonJCAUY1FzPzFsetQIU5gUx5Anst0yxjxzbmoqyr7LSdFucSf5_ZjKbVZYUeiwfWZ4/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyWKzSjmR5UW5HNdVlYxYRCc6-xkoAorESU4EShHe-GsIHXK3TCaj3LiUDBtgHbzGraUrElWBAonJCAUY1FzPzFsetQIU5gUx5Anst0yxjxzbmoqyr7LSdFucSf5_ZjKbVZYUeiwfWZ4/s640/DSC_0029.jpg" width="424" /></a></div><div style="text-align: center;">Spray a muffin tip with non-stick cooking spray. Line each muffin tin with 1 gyoza wrapper or wonton wrapper. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qlFm0es1yYcOQ9m_lqgqB5B0nMM86TuvRQSfXO_LvhnZB5Zw088YVz6_Ew-w8ZaPBhoMtP3ybJ3OYZNihpQomLe9mrD5Nt-FmTka1ATvxKOQnmfSQex67kSliQFyfEaefR0MKtGPZjc/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qlFm0es1yYcOQ9m_lqgqB5B0nMM86TuvRQSfXO_LvhnZB5Zw088YVz6_Ew-w8ZaPBhoMtP3ybJ3OYZNihpQomLe9mrD5Nt-FmTka1ATvxKOQnmfSQex67kSliQFyfEaefR0MKtGPZjc/s640/DSC_0030.jpg" width="424" /></a></div><div style="text-align: center;">Add a little ground beef to the bottom of each gyoza wrapper and top with cheese.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcQ10678xDmnEbOuU27Vt5eNrW_vyPuZJ3673c9Y-VYqqB_ewxy07w-bLWoPuChI_odCTdNxZ27_31DSMtuGi16Ohdxp2J5PhoAq5yyaXCrhqsB1xVdelcHperyZAQqlQ_tpF-gVXUPQ/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcQ10678xDmnEbOuU27Vt5eNrW_vyPuZJ3673c9Y-VYqqB_ewxy07w-bLWoPuChI_odCTdNxZ27_31DSMtuGi16Ohdxp2J5PhoAq5yyaXCrhqsB1xVdelcHperyZAQqlQ_tpF-gVXUPQ/s640/DSC_0031.jpg" width="424" /></a></div><div style="text-align: center;">Top the meat mixture with another gyoza wrapper.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUH8MmF5dzjPgqJy2hFFmexIgDpTprEp9qHcp4JdUeoScou0w9L8Z0PKOyctfWzN9iac7RzVxHYfhM6rtImV6JCxWvCfF0rreEeDxoc1aqS4q4z6h9V856mGwY1-LH97hHxTTVHEGWEE/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUH8MmF5dzjPgqJy2hFFmexIgDpTprEp9qHcp4JdUeoScou0w9L8Z0PKOyctfWzN9iac7RzVxHYfhM6rtImV6JCxWvCfF0rreEeDxoc1aqS4q4z6h9V856mGwY1-LH97hHxTTVHEGWEE/s640/DSC_0036.jpg" width="424" /></a></div><div style="text-align: center;">Spoon more meat mixture over the top of the second gyoza wrapper and top with cheese. </div><br />
Bake in the oven at 375* for 20-25 minutes or until the gyoza wrappers turn a golden brown. Let cool for about 5 minutes. Carefully remove each taco cup from the muffin tin with a fork and top with your favorite toppings. SOOOO GOOD!<br />
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<div style="text-align: center;"><b>Mini Taco Cups</b></div><div style="text-align: left;"><i><b>Ingredients:</b></i></div><div style="text-align: left;">24 gyoza wrappers</div><div style="text-align: left;">1 pound ground beef</div><div style="text-align: left;">1 taco seasoning packet</div><div style="text-align: left;">2/3 cup water</div><div style="text-align: left;">1 can black beans</div><div style="text-align: left;">1 can of green chiles</div><div style="text-align: left;"></div><div style="text-align: left;">1 cup of shredded Mexican style or cheddar cheese</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b>Procedure:</b></i></div><div style="text-align: left;">* Preheat oven to 375* and spray a muffin pan with non-stick cooking spray.</div><div style="text-align: left;">* Brown the ground beef in a large skillet and drain excess fat.<br />
* Return the ground beef to the stove top and add the taco seasoning packet and water. Bring to a simmer. Add the black beans and green chiles and simmer until heated through.</div><div style="text-align: left;">* Put one gyoza wrapper in each muffin tin. Top the gyoza wrapper with a spoon full of ground beef. Top with cheese.<br />
* Put a second gyoza wrapper on top of the ground beef mixture. Press down a little to make a little mound. </div><div style="text-align: left;">* Put another spoon full of ground beef on top of the second gyoza wrapper and top with cheese.<br />
* Bake in the oven for 20-25 minutes or until the gyoza wrappers turn golden brown. Let cool for about 5 minutes and then carefully remove the taco cups with a fork. Top with your favorite toppings.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>ENJOY!</b></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
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</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-16609961858707166262012-01-08T19:37:00.000-08:002012-01-08T19:39:17.186-08:00Spicy Crockpot Chicken with Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXz_h8hJtw_lBNIQ6uilEN8121AE7wBhmN1wa6nP8Ye8xTJMptXMbH5Y-kupsKAVWmA3oJjN3zSpu25a1hxBgTuPC-vp-CYAN_mT9Jnnck3wgMP5vVkWKDJOIroTU_3Z61peYo00B5cig/s1600/Spicy+Crockpot+Chicken+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXz_h8hJtw_lBNIQ6uilEN8121AE7wBhmN1wa6nP8Ye8xTJMptXMbH5Y-kupsKAVWmA3oJjN3zSpu25a1hxBgTuPC-vp-CYAN_mT9Jnnck3wgMP5vVkWKDJOIroTU_3Z61peYo00B5cig/s640/Spicy+Crockpot+Chicken+1.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Spicy Crockpot Chicken with Cilantro Lime Rice and Homemade Restaurant Style Salsa</span></b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">This Recipe is so very easy and full of great Mexican flavors. The chicken can be made with either fresh or frozen chicken breasts. Each type results in very tender shredded chicken. It requires very little (to no) chopping, so it's easy to throw in the slow cooker before you head off to work. All you need to do is shred the chicken with two forks about an hour before serving. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The homemade salsa is fresh and flavorful...you may never buy jarred salsa again! The salsa recipe makes a ton, so get those fresh tortilla chips ready.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, I'm sure that you've been to Chipotle and have had their AMAZING cilantro lime rice. Well, this rice recipe tastes just like theirs! As a matter of a fact, if you top the rice with the Spicy Crockpot Chicken, you'll have a great burrito bowl! Get ready people....</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>Spicy Crockpot Chicken</b></div><div style="text-align: left;"><i>Ingredients:</i></div><div style="text-align: left;">1 pound of chicken breasts (fresh or frozen)</div><div style="text-align: left;">2 cups of salsa (homemade recipe below)</div><div style="text-align: left;">1 14 oz. can of black beans, drained</div><div style="text-align: left;">1 lb. frozen corn (optional)</div><div style="text-align: left;">1 tbs. chile powder</div><div style="text-align: left;">1/2 tbs. ground cumin</div><div style="text-align: left;">1/2 tbs. mined garlic</div><div style="text-align: left;">1/2 tsp. dried oregano</div><div style="text-align: left;">1/4 tsp. cayenne pepper</div><div style="text-align: left;">1/4 tsp. salt</div><div style="text-align: left;">1/8 tsp. pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>Procedure:</i></div><div style="text-align: left;"><i>* </i>Combine all ingredients in a slow cooker and stir to combine.</div><div style="text-align: left;">* Make sure that the chicken is covered with liquid. If necessary, add a cup or two of water to ensure that it is completely covered.</div><div style="text-align: left;">* Cook on low for 7-8 hours. Make sure the chicken is thoroughly cooked. </div><div style="text-align: left;">* About an hour before serving, shred the chicken with two forks and return to the slow cooker.</div><div style="text-align: left;">* Serve with sour cream, cheese, guacamole, salsa, etc.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Cilantro Lime Rice</b></span></div><div style="text-align: left;"><i>Ingredients:</i></div><div style="text-align: left;">2 cups white rice</div><div style="text-align: left;">3 cups water</div><div style="text-align: left;">1/2 cup fresh cilantro</div><div style="text-align: left;">1 tsp. salt</div><div style="text-align: left;">Juice of one lime</div><div style="text-align: left;">6 tsp. vegetable oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Procedure:</div><div style="text-align: left;">* Combine rice, water, 2 tsp. oil, and salt in a rice cooker or a pot on the stove. Cook rice until tender.</div><div style="text-align: left;">* In a bowl, combine cooked rice, remaining oil, cilantro, and lime juice.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Homemade Restaurant Style Salsa</b></span></div><div style="text-align: left;"><div style="text-align: left;"><i>Ingredients:</i></div></div><div style="text-align: left;"><div style="text-align: left;">28-ounce can whole tomatoes (peeled) with juice</div></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: left;">2 10-ounce cans Rotel (diced tomatoes with green chilies)</div><div style="text-align: left;">¼ cup chopped onion</div><div style="text-align: left;">1 clove garlic, chopped</div><div style="text-align: left;">1 jalepeño, quartered and sliced thin</div><div style="text-align: left;">½ cup cilantro</div><div style="text-align: left;">Juice from ½ a fresh lime</div><div style="text-align: left;">¼ teaspoon salt</div><div style="text-align: left;">¼ teaspoon granulated sugar</div><div style="text-align: left;">¼ teaspoon ground cumin</div></div><div><i></i><br />
<div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="text-align: left;"><i><i>Procedure:</i></i></div></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="text-align: left;"><i>* Combine all ingredients in a food processor or blender. Pulse until it reaches your desired consistency.</i></div></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="text-align: left;"><i>* Refrigerate for at least an hour before serving.</i></div></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="text-align: center;"><i>ENJOY!</i></div></div></div><br />
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</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-42321593673914825942012-01-02T19:47:00.000-08:002012-01-02T20:02:02.663-08:00Red Velvet Cheesecake Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qmqw_x6L_gc/TwJz8UFgQCI/AAAAAAAAAY4/VYTzhwf-esE/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Qmqw_x6L_gc/TwJz8UFgQCI/AAAAAAAAAY4/VYTzhwf-esE/s640/DSC_0010.JPG" width="640" /></a></div><div style="text-align: center;">I ran across these bars on Pinterest, and I just couldn't help making them. They are easy and delicious. Luckily for my waistline, they (well most of them, anyway) are going to work with my husband tomorrow!</div><br />
Here's the step-by-step, the recipe will follow:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aSlvfIK_TiM/TwJ0V_YHGII/AAAAAAAAAZE/6Ia9fJI48XM/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-aSlvfIK_TiM/TwJ0V_YHGII/AAAAAAAAAZE/6Ia9fJI48XM/s640/DSC_0002.JPG" width="640" /></a></div><div style="text-align: center;">Melt 1/2 cup butter and 2 oz. of dark chocolate in the microwave. Stir until completely smooth.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-36tvZeioDGo/TwJ0yWGwnbI/AAAAAAAAAZQ/CTgL-qlboAk/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-36tvZeioDGo/TwJ0yWGwnbI/AAAAAAAAAZQ/CTgL-qlboAk/s640/DSC_0005.JPG" width="640" /></a></div><div style="text-align: center;">In a large mixing bowl, combine 2 eggs, 1 cup sugar, 1 teaspoons vanilla, and 1 1/2 teaspoon red food coloring.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-velJQqt9N8I/TwJ1YwyLiWI/AAAAAAAAAZo/K9_1Oay004c/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-velJQqt9N8I/TwJ1YwyLiWI/AAAAAAAAAZo/K9_1Oay004c/s640/DSC_0028.JPG" width="640" /></a></div><div style="text-align: center;">Slowly add the melted chocolate mixture and stir until combined.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2E9qbW6KdGQ/TwJ16hx9DGI/AAAAAAAAAZ0/9qwK9TLhzdA/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-2E9qbW6KdGQ/TwJ16hx9DGI/AAAAAAAAAZ0/9qwK9TLhzdA/s640/DSC_0033.JPG" width="640" /></a></div><div style="text-align: center;">Add 2/3 cup flour and 1/4 teaspoon salt. Mix just until all the dry ingredients are combined and there are no traces of the dry ingredients.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9dm3Lgk_MbM/TwJ2k-uMeVI/AAAAAAAAAaA/HWnDrXdkgBE/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-9dm3Lgk_MbM/TwJ2k-uMeVI/AAAAAAAAAaA/HWnDrXdkgBE/s640/DSC_0040.JPG" width="640" /></a></div><div style="text-align: center;">Pour into the parchment lined baking dish. Spread into an even layer.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-o7aK9r7wVGw/TwJ23ADbe4I/AAAAAAAAAaM/xeEUK0CBNAs/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-o7aK9r7wVGw/TwJ23ADbe4I/AAAAAAAAAaM/xeEUK0CBNAs/s640/DSC_0051.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">In a medium bowl, combine 1 package of cream cheese, 1/3 cup sugar, 1 egg, and 1/2 teaspoon of vanilla. Stir until creamy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M0JrLosiUfI/TwJ3nc3HwoI/AAAAAAAAAak/zfQqGxk6qkU/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-M0JrLosiUfI/TwJ3nc3HwoI/AAAAAAAAAak/zfQqGxk6qkU/s640/DSC_0054.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Dollop the cheesecake mixture on top of the batter.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OD14EpAvlLI/TwJ4Tc9zZgI/AAAAAAAAAa8/ziHAc_C1Z4M/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-OD14EpAvlLI/TwJ4Tc9zZgI/AAAAAAAAAa8/ziHAc_C1Z4M/s640/DSC_0056.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Swirl the batter and cheesecake with a knife. Bake in a 350* oven for 35-40 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DWn6kF8d4fM/TwJ4ncy9UDI/AAAAAAAAAbI/k_QKvuvLtHQ/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-DWn6kF8d4fM/TwJ4ncy9UDI/AAAAAAAAAbI/k_QKvuvLtHQ/s640/DSC_0010.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">ENJOY!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><div style="text-align: left;">For the red velvet:</div><div style="text-align: left;">* 1/2 cup butter</div><div class="separator" style="clear: both; text-align: left;">* 2-oz dark chocolate, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">* 1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">* 2 large eggs</div><div class="separator" style="clear: both; text-align: left;">* 1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">* 1 1/2 tsp red food coloring</div><div class="separator" style="clear: both; text-align: left;">* 2/3 cup all purpose flour</div><div class="separator" style="clear: both; text-align: left;">* 1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the cheesecake:</div><div class="separator" style="clear: both; text-align: left;">* 8-oz cream cheese, room temperature</div><div class="separator" style="clear: both; text-align: left;">* 1/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">* 1 large egg</div><div class="separator" style="clear: both; text-align: left;">* 1/2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Procedure:</div><div class="separator" style="clear: both; text-align: left;">* Preheat oven to 350*.</div><div class="separator" style="clear: both; text-align: left;">* Line an 8" baking dish with parchment paper. Make sure to leave some extra parchment paper over the edges to easily lift the bars out of the pan to cut. Butter the parchment paper.</div><div class="separator" style="clear: both; text-align: left;">For the red velvet:</div><div style="text-align: left;">* Melt the chocolate and butter in a microwave safe bowl for about one minute. Stir until smooth. Let cool for a few minutes.</div><div class="separator" style="clear: both; text-align: left;">* In the meantime, whisk together the sugar, eggs, vanilla, and food coloring until creamy.</div><div style="text-align: left;">* Add the chocolate mixture and stir until combined.</div><div class="separator" style="clear: both; text-align: left;">* Add the flour and salt and stir until just combined and there are no traces of dry ingredients.</div><div style="text-align: left;">* Pour the mixture into the parchment lined baking dish. Smooth into an even layer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the cheesecake:</div><div class="separator" style="clear: both; text-align: left;">* In a medium bowl, mix together the cream cheese, sugar, egg, and vanilla until creamy.</div><div class="separator" style="clear: both; text-align: left;">* Dollop the cheesecake on top of the batter and swirl until the red shows through.</div><div style="text-align: left;">* Cook in the oven for 35-40 minutes.</div><div class="separator" style="clear: both; text-align: left;">* Cool completely on a wire rack and then put in the refrigerator to chill. This will make it easier to cut into bars. </div><div style="text-align: left;">* Cut into bars and ENJOY!</div><div style="text-align: left;"><i>Recipe courtesy of sweetpeaskitchen.com</i></div><br />
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</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-2086537968467689042011-10-20T14:16:00.000-07:002011-10-20T14:20:52.352-07:00Homemade Vanilla Extract<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3hbhMNJQUOFT_iLI9fWvnXeH3q0tf9ho5TcV_hLAGsOhYvWaqpE3hQbVfz8EjwnHk1_kr0iS91PZ773baMS0YFzcxEO_2ktql1OKfTJHYqvPWNegeIMrcX3BidAKD3lROeg9OVEdy70/s1600/DSC_0380.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3hbhMNJQUOFT_iLI9fWvnXeH3q0tf9ho5TcV_hLAGsOhYvWaqpE3hQbVfz8EjwnHk1_kr0iS91PZ773baMS0YFzcxEO_2ktql1OKfTJHYqvPWNegeIMrcX3BidAKD3lROeg9OVEdy70/s640/DSC_0380.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very raw homemade vanilla extract. This vanilla has only been extracting for one week. A full bodied vanilla takes 6-8 weeks. Well worth the wait!</td></tr>
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</div><div style="text-align: left;">Let's talk vanilla, shall we? I have been buying Pure Vanilla Extract for years. Every time I toss one of those miniscule jars into my shopping cart I cringe...$10 for that? I don't dare touch Imitation Vanilla, my Grandma Nell taught me that as a babe. So what to do? Well, why not make your own! Turns out, it is a super easy process and MUCH less expensive than the tiny dark jars staring down at you from your grocer's shelf. Here's how:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">Vanilla Beans <i>(Don't let this turn you away. Go to Beanilla.com for high quality, affordable beans. I used Madagascar vanilla. Mexican vanilla is also highly desirable, but any quality bean will do)</i></div><div style="text-align: left;">Vodka <i>(Yes, I wasn't aware of this either. Bourbon or Rum also works.)</i></div><div style="text-align: left;">Sterilized bottle(s) with tight fitting cap</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Procedure:</div><div style="text-align: left;">* Pour vodka into your bottle of choice. </div><div style="text-align: left;">* The ratio of vodka to vanilla beans is this: One cup vodka for 2-3 vanilla beans. If your beans are on the puny side, use 3.</div><div style="text-align: left;">* With a sharp knife, about a 1/4 of an inch from the top of the vanilla bean, slice the vanilla bean down to the end. Do not cut all the way through the bean. You just want to expose the "caviar" of the bean.</div><div style="text-align: left;">* You may need to cut your bean in half, depending on the size of your jar. You want your vanilla beans to be covered completely by the vodka.</div><div style="text-align: left;">* You can choose to scrape some of the "caviar" out of your beans and put it directly into your jar of vodka. This will result in a more potent vanilla.</div><div style="text-align: left;">* Put the cap on your bottle and vigorously shake.</div><div style="text-align: left;">* Put your vanilla in a cool, dark place.</div><div style="text-align: left;">* Shake your jar every day or so to help the extraction process along.</div><div style="text-align: left;">* It takes 6-8 weeks for a good vanilla to develop, but it will continue with the extraction process for 6 months.</div><div style="text-align: left;">* When your extract gets low, just add more vodka!</div><div style="text-align: left;">* If you would like a vanilla extract that does not contain the caviar, simply use a coffee filter to filter your vanilla.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You will never buy those little jars again AND your food will taste so much better! Happy Eating!<br />
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By the way, these make GREAT gifts!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">ENJOY!</div><div style="text-align: left;"><br />
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</div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-49433225430991800522011-10-20T10:17:00.000-07:002011-10-20T13:17:05.458-07:00Slow Cooker Beef StroganoffI am the first to admit that I am not a Beef Stroganoff kind of girl. I make it for the hubby, because he likes it and life is easier when he is happy. This recipe happens to be easy (Hello....slowcooker!) and according to the hubs, delicious. I hope that you and your family ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlPicg6qk0U8L9ZqnBA-xa3DfJtLU-0GHQroHNHHp3LGha6HexWIt5BWCd4jZ0NmFXiZV5IemxwFNhu3135pI9N8SOiBb9G68Lcaf2I3AtQ0te3AdKW58k-0N7kSarSUKeHgMoUZt4Cc/s1600/DSC_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlPicg6qk0U8L9ZqnBA-xa3DfJtLU-0GHQroHNHHp3LGha6HexWIt5BWCd4jZ0NmFXiZV5IemxwFNhu3135pI9N8SOiBb9G68Lcaf2I3AtQ0te3AdKW58k-0N7kSarSUKeHgMoUZt4Cc/s640/DSC_0381.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">2 -3 pounds stew meat</div><div class="separator" style="clear: both; text-align: left;">1 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. black pepper</div><div class="separator" style="clear: both; text-align: left;">1 medium yellow onion, diced</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. garlic salt</div><div class="separator" style="clear: both; text-align: left;">1 tbs. Worcestershire sauce</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups beef broth or stock</div><div class="separator" style="clear: both; text-align: left;">1 tbs. ketchup</div><div class="separator" style="clear: both; text-align: left;">1/3 cup all purpose flour</div><div class="separator" style="clear: both; text-align: left;">6-7 tbs. apple juice or water</div><div class="separator" style="clear: both; text-align: left;">4-8 ounces sliced mushrooms (I like baby bellas)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup light or regular sour cream</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Procedure:</div><div class="separator" style="clear: both; text-align: left;">* Put the stew meat, onion, salt, and pepper in the slow cooker. Stir to distribute seasoning. </div><div class="separator" style="clear: both; text-align: left;">* In a small bowl, combine beef broth, ketchup, Worcestershire sauce, and garlic salt. Pour over the meat. </div><div class="separator" style="clear: both; text-align: left;">* Cook on low for 7-9 hours or on high for 4-5 hours. </div><div class="separator" style="clear: both; text-align: left;">* Thirty minutes before serving, combine apple juice/water and flour in a small bowl with whisk. The roux will be thick but should still be pourable. If it is too thick, add a tablespoon of apple juice/water until it is pourable. Add roux to the slow cooker and whisk vigorously to avoid lumps. </div><div class="separator" style="clear: both; text-align: left;">* Add the mushrooms and stir. </div><div class="separator" style="clear: both; text-align: left;">* Cook on high for 30 minutes more. </div><div class="separator" style="clear: both; text-align: left;">* Right before serving, stir in sour cream. </div><div class="separator" style="clear: both; text-align: center;"><b>ENJOY!</b></div>Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0tag:blogger.com,1999:blog-2894417237024033783.post-66798181346534618762011-10-20T10:08:00.000-07:002011-10-20T10:12:52.234-07:00Welcome to The Daily Fork!Hello Everyone! Thank you for stopping by and supporting my blog. I hope that I can provide you with easy, affordable, and (somewhat) healthy meals and desserts for you and your family to enjoy. There is nothing better than a family gathered around the table enjoying a yummy meal. That's where memories are made. Please stay a while and enjoy these delicious recipes. From my family to yours....Coryhttp://www.blogger.com/profile/02254394989172841706noreply@blogger.com0